Canning Question

ninnymary said:
Ridge, I have one of those tools and do use it when I am pulling the jars out.

I'm talking about something different. My rack has a lip (for lack of better term) that sits on the edge of the pot while I put the jars in. Then I take the handles of the rack and slowly lower the jars. I panic when the water is boiling and steam is rising and it gets too hot for me. That's when I have tilted the rack slightly and the jars tap. Even though I hear the tap and knowing that most likely a jar is cracked I just disregard it and lower them in. I don't think I would be able to see the crack and nevertheless it is too late to do anything about it. If I were to remove the cracked jar it would just keep my water clean. But I don't care about that so I leave it.

I puree my salsa in the blender so it's already smooth. What I could do is turn the pot off so that it's not boiling and creating steam to scare me. Think I'll try that first before the other method of putting them in cold water.

You don't use the rack? Do you just put them at the bottom on a towel or something? I would think the towel would float before the jars are in.

Mary
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I use the rack, but I just set it right on the bottom and lower my jars in 1 at a time with the clamp styled jar grabber like the red one above but mine is a bit fancier, is spring loaded which is a bonus.
 
Crazy Gardner said:
I use the rack, but I just set it right on the bottom and lower my jars in 1 at a time with the clamp styled jar grabber like the red one above but mine is a bit fancier, is spring loaded which is a bonus.
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That is a good idea. Since my issue is with lowing that rack loaded with jars and trying to keep it balanced. I'll have to try it next time. I've noticed that the handles to the rack fall down and get in the way when I'm ready to take out jars. Guess I'll just have to hold it up with one hand and try to handle that jar grabber with the other.

Mary
 
ducks4you said:
"Question: Can I put my jars into cold water and then bring them to a boil and start the timing at that point?"
You sure Can can that way!! I have done it before. You start timing when the water reaches a rolling boil.
Here's the deal, the jars can stand some temperature changes but Will crack when you go from cold to hot OR hot to cold. My expertise is in hot bath canning---STILL haven't used my pressure canner, but DH is threatening to cut something off if I don't use it this year!! :hide
I put the rack in FIRST, and then add the jars. I add HOT food to HOT jars and making them wait until you have filled the rack will let them cool some. SOME products, like jelly will keep their heat pretty well.
Most of the time it is a good idea to have an extra pot, or a small crock pot, with boiling hot water in it. You need the piece that has a magnet so that you can put the lids in and soften up the rubber RIGHT BEFORE you put it on the jar, then you hand screw on the lid as tight as possible, and then as soon as you can you put it in the rolling boiling hot water bath, put on the lid, and start the timer. Better to go longer than shorter.
I remove mine to my stove top and then to a large wooden cutting board to be sure that the colder counter doesn't crack a jar. When you hear the pop, it means that a jar has completed it's sealing. Always test the lid center. If it is not solid you can press down and it will pop back. THAT means that it is NOT sealed. Not a problem! Put it back in and cook it long enough to finish the seal. With practice you will get the hang of it! :hugs
When you do a batch, the last set of jars seems like baking the last cookies from a batch and you are DONE with it!! :th
I often check the jars, turn off the burner and leave them sit in the water overnight, then take them out in the morning. Doesn't hurt a thing.
Lost ONE jar out of hundreds in the last 5 years bc of a bad seal.
I used "can" 5x
You will find Other uses for the funnels, and I have 2 of them. I use some of my quart jars to stores other things, and my coffee beans have lids that I bought specifically for NON SEALED storage. It is very easy to pour ANYTHING into canning jars with these funnels and I buy 2lb packages of coffee beans. They are decorative and give you other ways to use your jars, BUT, you cannot use them to Can with, in case you didn't know.
https://www.walmart.com/ip/The-Pioneer-Woman-Spring-Mason-Storage-Jar-Lids-Set-of-4/781737612
https://www.youtube.com/watch?reload=9&v=y2he3gF5uSM
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You shouldn't tighten lids on hot water bath canning more than finger tight. The rubber lining that forms the seal is very thin. Tightening to max would essentially force the lip of the jar right through the rubber. Extend your fingers completely straight, and tighten the band with just the tips of your fingers. That's as tight as you want the bands. Do not tighten them again once they are removed from the hot water. Once cooled completely, you may actually remove the bands.

Give this a read, I follow these instructions to the letter. Varying from known acceptable canning standards risks people's health.

https://www.bernardin.ca/en/stepbystep.htm
 
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They are pricey, BUT I use them for storage of things like extra chocolate chips and nuts, AND coffee beans, products that you want to keep dust from getting into them, or humidity. Many people have given me canning jars bc they don't use them anymore and they are taking up space, so I have quite a few. I NEVER use them to store produce that requires a seal so that they won't spoil. I bought several for DD's and it helps to see that these are NOT hot water bath products, just by the lids. WM often has them on sale cheaper, and I bought all of mine on clearance.
Salsa or ANYTHING with tomatoes is easy to can bc of the acid in the tomatoes. I even have 4yo jars of tomatoes, onions and zucchini that have kept very well stored in my pantry in the basement, cool and dark all year.
Didn't know you WERE a canner, but, to repeat, you can start everything cold. Btw, I always add 10 minutes to any recommended hot water bath time, just to be sure.
 
Crazy Gardner said:
You shouldn't tighten lids on hot water bath canning more than finger tight. The rubber lining that forms the seal is very thin. Tightening to max would essentially force the lip of the jar right through the rubber. Extend your fingers completely straight, and tighten the band with just the tips of your fingers. That's as tight as you want the bands. Do not tighten them again once they are removed from the hot water. Once cooled completely, you may actually remove the bands.

Give this a read, I follow these instructions to the letter. Varying from known acceptable canning standards risks people's health.

https://www.bernardin.ca/en/stepbystep.htm
Click to expand...

we've done things the same way for quite a long time. never had any problem with the seals unless the jar itself had a chip in it that we didn't notice.
 
Did some research:
https://www.clemson.edu/extension/food/canning/canning-tips/08tighten-lids.html
https://www.healthycanning.com/what-does-fingertip-tight-actually-mean/
I Think this is how I Have been canning, after all these jars are really hot when you HEAT the jars AND the produce going in is ALSO hot, so it isn't easy to put you hands on the rings to tighten them. I will admit that a few lids over the years have buckled. Still, I have had very few jars go bad.
Thanks for the advice! It is ALWAYS a good thing to understand better what you are doing. :hugs
 
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